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Kiwi

Low FODMAP

Tested serving

  • 1 fruit (70g) Low

Kiwi is comfortably Low FODMAP at 1 fruit (70g), making it one of the easier fruits to enjoy while managing IBS.

  • At the tested serving of 1 fruit (70g), kiwi shows no elevated FODMAP subgroups, so it sits gently within the low range and is generally well tolerated.
  • Kiwi is a versatile fruit that works beautifully sliced into fruit salads, blended into smoothies, or eaten straight with a spoon, and its natural sweetness means it rarely needs added sugar.

Enjoy 1 kiwi (70g) on its own or alongside a bowl of oats for a fresh, low-FODMAP start to your day.

Why kiwi is rated low

Kiwi lands in the low range at the one serving that has been tested, 1 fruit (70g), and the published serving data records no raised FODMAP subgroup for it at that amount. That is the honest reason it sits where it does: at 1 fruit (70g) none of the six groups is elevated, so it is one of the more relaxed fruits to keep in a low FODMAP week. What the data does not do is stretch past that rung. Only 1 fruit (70g) has been tested, so a plate with several kiwis on it has no published figure standing behind it, and low at one fruit is not the same as unlimited.

What changes your risk

  • Serving size The tested amount is 1 fruit (70g), and that is the only serving with a published level attached. Eating more than that is not automatically high, but it is untested, so the safer habit is to treat 1 fruit (70g) as the portion you plan around.
  • Stacking across the meal No subgroup is recorded for kiwi, so the thing to watch is the total FODMAP load of everything on the plate. A kiwi next to a fruit salad, a fruit smoothie and a sweetened yoghurt is three or four fruit servings arriving at once, and the meal can land heavy even though the kiwi on its own was fine.
  • Dried kiwi is a different portion Drying removes the water and concentrates everything left behind, so dried kiwi slices deliver the same load in a much smaller amount of fruit. There is no tested serving for the dried form here, so the fresh figure does not carry over to it.
  • Blending and juicing Blending does not destroy FODMAPs, it just changes the texture. A smoothie made with two or three kiwis is still two or three kiwis, and juicing pushes the sugars of several fruits into one glass while leaving the fibre behind.
  • What gets served with it Kiwi is usually fine and the topping is what moves the plate. Honey drizzled over a fruit bowl, granola containing inulin or chicory root fibre, and sweetened yoghurt all add load that has nothing to do with the kiwi itself.

What else works

Kiwi is already a low option, so this is more about what pairs with it safely. Strawberries, blueberries, raspberries, oranges, mandarins, grapes, pineapple and cantaloupe are all low FODMAP fruits, each at its own tested serving, and rotating between them is an easier way to get variety than piling more kiwi into one bowl. The lookalikes to keep off the same plate are the fruits people assume are equivalent but are not low: apple, pear, mango, watermelon, cherries and blackberries. Dried kiwi and kiwi in a mixed juice are also not covered by the fresh serving, so treat them as separate things rather than as a bigger helping of the same food.

How to keep it low

Buy kiwi firm and let it sit on the counter until it gives slightly under a thumb, then move it to the fridge to hold it there, which stops a whole bag ripening at once and tempting you to eat three in a sitting. Halving it and eating it with a teaspoon straight from the skin is the easiest way to keep the portion visibly at 1 fruit (70g), because slicing it into a shared bowl makes the count disappear. When you are portioning for a lunchbox or a breakfast bowl, put the one fruit in and close the container before you start adding anything else. At a buffet or a catered fruit platter, the kiwi is rarely the issue but it usually arrives mixed with mango and watermelon, so pick your pieces out rather than taking a scoop of the mix.

Common questions

how much kiwi is low fodmap

The tested serving is 1 fruit (70g), and kiwi is low at that amount. Larger helpings have no published serving level behind them, so 1 fruit (70g) is the portion to plan around.

can i eat kiwi during the elimination phase

Yes. At 1 fruit (70g) kiwi is low FODMAP, which makes it one of the fruits people lean on during elimination. Tolerance still varies from person to person, and any reintroduction work is best done with a dietitian.

is dried kiwi the same as fresh kiwi

No. Drying removes the water and concentrates what is left, so a much smaller amount of dried fruit carries the same load. The 1 fruit (70g) figure applies to fresh kiwi only.

what about kiwi in a smoothie

Blending does not lower the FODMAP content, so a smoothie with two or three kiwis in it is two or three servings of kiwi. Building the smoothie around 1 fruit (70g) keeps it at the tested amount.

Try FODMAP Foods

Scan any food with your camera, search every rating in this list, and see your safe portion before you eat.

Learn more

What Are FODMAPs? A Plain-English Guide Low FODMAP Elimination Phase: A Week-by-Week Guide FODMAP Stacking: Why You Reacted to 'Safe' Foods How to Read Food Labels on Low FODMAP

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

References

  1. Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
  2. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
  3. Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
  4. Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
  5. FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.

Last reviewed September 22, 2026.